SHEEP-UP is an Operational Group (OG) which addressed the decline in alpine sheep farming in the Italian region of Veneto by focusing on economic sustainability. Due to an increasing decline in the number of sheep farms in European mountain areas, four local alpine sheep breeds in Veneto are at risk of extinction: the Alpagota, Lamon, Foza and Brogna sheep. To preserve these breeds, increase economic stability for farmers, boost the local economy and protect the environment, breeders, researchers and local authorities set up SHEEP-UP. The project focused on values such as biodiversity, sustainability and the quality of production to develop an integrated model to enhance profitability.

The model covers elements such as the promotion of meat and milk for its nutraceutical and sensorial characteristics, management of secondary production, evaluation of ecosystem services and marketing actions emphasising the history of the area. It allows for the improvement of the quality of production and increases the variability of the offer, creating added value in every link of the value chain.

Moreover, mountainous areas are affected by environmental issues such as degraded soils. Maintaining breeding systems with small ruminants, and applying sustainable agricultural practices, has a positive impact on biodiversity, landscape enhancement and sustainable rural development in general. SHEEP-UP analysed the possible ecosystem services provided by these systems as part of their integrated model.

In collaboration with farmers, researchers and public actors, the project did historical-anthropological research and collected testimonies from local farmers and citizens. An in-depth characterisation of the meat and milk was carried out as well as research into the range and impact of ecosystem services. The project partners also searched for new or unique products. Wool for example has long been considered as a byproduct, but SHEEP-UP wanted to give this product a new life, starting from correct management of the fleece by farmers up to enhancing the rustic character of these wools through the creation of fashion accessories and furnishing items. The little milk produced is particularly delicate and lends itself to making interesting cheeses, but it is above all the meat of these sheep with its nutraceutical and sensorial properties that has been transformed into numerous products; hams, salami, sausages, hamburgers, smoked meat). A map of combinations of products has been produced for use by restaurateurs.

Example of another product? The project also carried out an evaluation of possible common quality control systems for enhancing production.

Once the data was collected, the partners published production specifications, graphic materials and organised training courses for farmers; The training courses were in breeding and fleece management, sheep meat processing, sheep meat-based cuisine, courses for the production of sheep and mixed cheeses, weaving, knitting, natural wool dyeing, courses to create educational workshops dedicated to the world sheep. Communicating with the consumer is an essential part of the model. The project created QR codes for products as well as social media campaigns and an app to involve consumers in the process and raise awareness of the value of these productions from an economic, ecological and sustainability point of view. On the app, each farmer has a page where they can continuously add photos of their farm, recording the progress of the sheep, the surrounding landscape and particular moments of their work. The app enables farmers to contact each other and record and communicate data relating to the size of their flock, the grazed surfaces, the areas of particular environmental value monitored, directly informing the potential consumer. Antonella Tormen “It is important to explain to the customer why they are paying a higher price.”

The model has been shared with many farmers in the region who have learned to diversify their production, to create new transformed products, to enhance the link with the territory and to promote impact for the locals and the environment. Zaccaria Tona, sheep farmer and President of the Alpagota Fardjma Sheep Breeders' Cooperative “Thanks to the project we were able to enhance our work and our important role as custodians of the mountain territory, connecting new commercial opportunities and understanding the strategic importance of the network between farmers and between farmers and consumers.” The project believes that the model can be implemented by farmers in other mountainous and marginal areas in Europe.

Background info

Since the establishment of EIP-AGRI in 2012, more than 3 400 OGs have contributed to the increased productivity and sustainability of agriculture and forestry in the EU. The EU CAP Network with the support of the Support Facility ‘Innovation and Knowledge exchange | EIP-AGRI’ organised the EIP-AGRI Innovation Awards to celebrate the great variety of innovative OG projects and their achievements. The awards recognise and reward outstanding EIP-AGRI OGs which have developed innovative practices, solutions, products and processes. The call was specifically for OGs which had already completed their full projects. It opened at the end of 2023, and from the 240 applicants, five OGs were selected as nominees within each of the six categories. A seventh award was given to the public favourite.

This Operational Group was selected as a nominee for the EIP-AGRI Innovation Awards 2024 within the category ‘Business models in food supply chains’ and was the winner of the Public favourite award.